DIRECTIONS
1 Preheat the oven to 200C/Gas 6.
2 In a large frying pan, melt 15g butter with 1 tsp oil over a high heat. Add
the mushrooms and cook briskly, stirring often, for 2-3 minutes. Stir in the
garlic and cook for 2 minutes more. Transfer to a mixing bowl and return the
pan to a low heat. Add the remaining butter and oil, followed by the chopped
onion and thyme and cook gently for 15 minutes until soft, but not coloured.
3 Add the flour, stir over a medium heat for a minute, then gradually add the
stock, stirring to form a smooth sauce. Bring to the boil and simmer for 5
minutes until thickened. Remove from the heat and stir in the crème fraîche,
chicken and reserved mushroom mixture. Season to taste and spoon into a 20 x
30cm ovenproof dish.
4 Brush the edge of the dish with water and run a 1-2cm wide strip of pastry
around it, cut from the edge of the sheet. Lay the remaining pastry over the
dish and trim the edges with a sharp knife, leaving a 2-3cm overhang. Trim
and crimp the overhang.
5 Beat the egg with the milk to make a glaze and brush over the pastry. Make
two slits in the centre to release the steam. Bake for 20-25 minutes until
the pastry is golden and risen. Serve with steamed greens.
Per serving % GDA
482 cals 24
1.9g sugar 2
25.4g fat 36